This would be perfect for Valentine's ! it's fast and yummy.
Eton mess is a traditional English dessert consisting of a mixture of strawberries, pieces of meringue and cream. I decided to make them using Raspberries instead, simply because I wanted to! I made this for our Saturday gathering and it was a success.
It's so easy to make; if you follow the recipe well & it's also Delicious! I started out by making the meringues in advance, made the raspberry syrupy mixture, and then I went ahead with assembling the dessert. It's such a treat!
Happy Valentine's Day ...
Ingredients for the Meringues: (forming 8 large Meringues or 12 small ones)
2 large egg whites only
1/2 cup granulated sugar
Ingredients for the Raspberry Syrupy Mixture:
4 small packages of raspberries
1&1/2 cups of sugar
2 tbsp lemon juice
2 tbsp pineapple juice - I use KDD
Ingredients for the Cream:
2&1/2 cups cold heavy cream - I use Almarai whipping cream
1/4 cup sugar
2 tsp vanilla extract
Method:
Start out with making the meringues. Preheat your oven at the lowest gas mark setting.
In a mixer, whip the egg whites and some of the sugar and continue whipping until it becomes bubbly.
Gradually add in the remaining sugar while whipping the egg whites until it forms a stiff peak.
To test the stiffness of the cream , hold the bowl upside down, the mixture should remain intact.
Prepare a baking sheet with parchment paper and spoon the meringue mixture on it leaving an inch apart between the meringues.(they don't have to be perfect, we will break & crumble them)
Place the baking tray in the center of the oven and bake for 45 minutes.
After 45 minutes of baking turn the oven off but keep the meringues in for another hour.
Remove the meringues from the oven and leave them to cool completely while you finish up the rest of the dessert.
Once the meringues are cooled, break & crumble them into large pieces.
Now for the Raspberry Syrupy Mixture. In a saucepan pour the 2 packages of raspberries, the sugar, & lemon juice.
Crush the berries lightly with a spoon & bring the mixture to a full boil, once boiled, lower the heat and let it simmer for around 10 minutes, while stirring occasionally so it does not stick.
Once the hot mixture is syrupy fold in the remaining 2 packages of raspberries and pineapple juice. (But keep a few fresh ones for decorating). refrigerate until it is very cold.
Finely, the making of the cream. In an electric mixture, beat the cream, sugar, and vanilla together until it's firm. Set aside & start assembling.
In glasses of your choice, layer a spoonful of the whipped cream, then top it with the raspberry mixture, and then a few crumbles of the meringues. Repeat this process twice or three times until the glasses are full, then finish it with a dollop of cream and a fresh raspberry on top.
Can be chilled for 1 hour or served immediately.
Enjoy...
Ingredients:
Couple of eggplants, grilled, peeled, & cut into cubes.
1 Onion roughly chopped
1 Potato roughly chopped - preferably small pieces so it cooks faster
1/2 cup KDD cream - or Creme Fraiche if available
1 tbsp Flour
a little bit of butter
Olive Oil
2 cups Chicken stock
Salt & Pepper
1 tsp Ground caraway
a little bit of Nutmeg
Finely chopped parsley for garnish
Method:
- In a medium size pot, start off with the olive oil and butter and let the butter melt.
- Add the chopped onions and the salt to help it sweat and soften.
- In goes the garlic and pepper and mix well.
- While stirring, add the flour and mix well so it doesn't burn at the bottom of the pot.
- Add the chopped potato and mix all together well, then add the caraway.
- Add the chopped eggplants to the mixture and stir for 3 minutes then add the chicken stock.
- Leave the mixture to simmer for 30 minutes and bring it to a boil.
- Transfer the mixture to a blender and ladle in half of the soup so it doesn't fill up the blender.
- Transfer the bended soup into a new pot and ladle the rest to blend.
- Add the other blended amount of mixture into the new pot and put it on the stove again.
- Add the cream and mix.
- Add the nutmeg and a little bit more caraway for taste.
- Finely pour into a soup dish and garnish with finely chopped parsley.
P.S. Salt should be added in moderation because the chicken stalk is already salted.
A new recipe.. I had a craving for Zucchini & Summer squash, it's healthy & tasty.. So I decided to browse through my recipes in search for a nice recipe that combines both of those ingredients.
I came across many recipes but this particular one caught my attention because it included potatoes.
I tried it as a side dish for lunch, next to grilled chicken and a crisp green salad. It turned out lovely and delish!!
Ingredients:
1 packet of KDD cream or 1 cup of heavy cream
1/2 cup breadcrumbs
2 Potatoes, sliced
4 Small Zucchini (Courgette), thinly sliced
1 large summer squash sliced
3 tbsp Butter
2 cloves of garlic, thinly sliced
1 small onion, sliced
Salt & Black Pepper
1/2 cup Parmesan Cheese
1/4 cup Mozzarella Cheese
Method:
Prepare the oven by reheating at 400 degrees. Set aside until needed.
On the stove, medium heat, in a large skillet, melt the butter.
Add all the vegetables to the butter, saute & stir.
Add the salt & Pepper according to taste.
Cook the veggies until tender while stirring slowly and carefully.
Add the cream and cook for 5-7 minutes until it thickens.
Once cooked, remove from the stove and place in a Pyrex or a baking dish.
Sprinkle the breadcrumbs on top of the mixture and the Parmesan & Mozzarella cheese.
Bake this dish for 25 minutes to cook, then turn on the broiler for 5 minutes until it gets golden on top.
Enjoy !!
This is another recipe for Caramel Cheesecake that I came across a while ago and decided to try out. It's a little bit harder than the previous one I posted.. and might I add..yummier !
try it out..
Serves 10 to 12
Ingredients:
Gingersnap crust
Nonstick vegetable oil spray
1&1/2 cups ground gingersnap cookies
5 tablespoons unsalted butter, melted
2 tablespoons golden brown sugar
Cheesecake
4 packages cream cheese, room temperature
1 cup golden brown sugar
2 tablespoons (1/4 stick) butter, melted
5 large eggs
1 teaspoon vanilla extract
Caramel topping
1&1/2 cups sugar
1/4 cup water
1/2 teaspoon fresh lemon juice
1 cup heavy whipping cream
Method:
For gingersnap crust
- Preheat oven to 350°F.
- Spray bottom of 9-inch springform pan with 2&1/2-inch-high sides with nonstick spray.
- Stir ground cookies, butter, and sugar in medium bowl until moist clumps form.
- Press cookie mixture firmly onto bottom of prepared pan. Wrap outside of pan with 3 layers of heavy-duty foil.
- Bake crust until firm and beginning to darken, about 14 minutes. Cool crust. Maintain oven temperature.
For cheesecake
- Beat cream cheese and sugar in large bowl until smooth. Beat in butter, then eggs, 1 at a time, until just blended. Beat in vanilla.
- Pour batter over crust in pan. Place springform pan in large roasting pan. Add enough hot water to come halfway up sides of springform pan. Bake cake uncovered until filling is puffed around edges and moves slightly in center when pan is gently shaken, about 1 hour 10 minutes.
- Remove pan from water; remove foil. Place hot cheesecake uncovered in refrigerator overnight.
For caramel topping
- Stir sugar, water, and lemon juice in large saucepan over medium heat until sugar dissolves.
- Increase heat; boil without stirring until mixture turns deep amber, occasionally swirling pan and brushing down sides with wet pastry brush, about 9 minutes.
- Add cream (mixture will bubble). Reduce heat to medium-low. Simmer until reduced to 1&1/4 cups, stirring occasionally, about 8 minutes.
- Chill until thickened but still pourable, about 15 minutes.
Spoon caramel over top of cake just to edges (do not allow caramel to drip down sides). Chill at least 2 hours and up to 6 hours.
Run knife around pan sides to loosen cake; release pan sides.
Enjoy...
Serves 12-16
Prep. time: 35–40 minutes
plus eight or more hours downtime.
Ingredients:
For the Chocolate Cookie Crust:
24 double-chocolate Oreo cookies
1/4 cup unsalted butter, melted
For the Chocolate Mousse Filling:
1&1/2 pounds semi-sweet chocolate chips, melted
1 tablespoon instant espresso powder
1/2 cup warm water
1/2 cup water
4 egg yolks, room temperature
2 cups heavy cream
whipped cream or raspberries for decoration
Requires a 10-inch springform pan.
Method:
For the Chocolate Cookie Crust:
- Preheat oven to 350° & Prepare a 10-inch springform pan.
- Place the broken cookies into the bowl of a food processor fitted with a steel blade and blitz to create fine crumbs.
- Pour the crumbs into a medium bowl, add the melted butter, and mix until well combined.
- Place the crumbs into a 10-inch springform pan and press evenly over the bottom and half way up the sides.
- Bake 10–12 minutes until set.
- Remove from the oven and cool completely before filling.
For the Chocolate Mousse Filling:
- Add the espresso powder to the warm water and mix well.
- Place the melted chocolate, espresso, water, and egg yolks into a spacious bowl and mix until smooth.
- Pour the cream into the bowl of your electric mixer and whip until it forms stiff peaks.
- Pour the chocolate mixture into a spacious bowl and use a large wire whisk to fold in the whipped cream. Fold gently but thoroughly, until no streaks remain.
- Pour the mixture into the springform pan, place plastic wrap over the surface and refrigerate for 4–6 hours or overnight.
- Remove the mousse pie from the refrigerator 30 minutes before serving.
- Gently run a knife between the crust and the pan to loosen it. Open the latch of the spring form pan, and remove the pie. Place on a serving plate, decorate, and serve.
yum!
As easy as one two three....
Ingredients:
1 graham cracker pie crust
1 box instant vanilla pudding (found in Sultan Center)
1 box instant banana pudding (found in Sultan Center)
2 cups milk
package cream cheese, softened
1 carton whipped topping
3 ripe bananas
1/2 cup coconut (optional)
Method:
Mix vanilla and banana pudding together with milk, add cream cheese and mix with hand mixer until thickened. Place in graham cracker crust and top with whipped topping, sliced bananas and coconut. Chill for at least 1 hour before serving.
Ingredients:
For the Crust:
4 Tablespoons melted butter
1&1/2 cups graham cracker crumbs
For the Caramel:
1 cup sugar
1/4 cup water
1/2 cup whipping cream
For the Cheesecake:
4 packages cream cheese, softened
1 cup packed brown sugar
1/2 cup granulated sugar
1 tablespoon vanilla
1/4 tablespoon salt
4 large eggs, at room temperature
For the Caramel Panes: (optional)
1 cup sugar
1/4 cup water
Method:
For the crust:
- Combine butter and crumbs, mixing well with a fork. Press into the bottom of a 10-inch springform pan.
For the caramel:
- Combine sugar and water in a saucepan over medium-high heat. Stir well. Cover with a lid and cook until sugar turns a medium amber color, about 3&1/2 minutes after mixture comes to a boil. Remove from heat and stir 30 seconds. Slowly stir in cream, being careful to avoid spatters. Set aside.
For the cheesecake:
- Beat cream cheese and both sugars at medium speed of an electric mixer until soft and fluffy. Add vanilla and salt. Add eggs one at a time, beating on lowest speed of mixer just until incorporated.
- Pour two-thirds of batter over crust. Beat caramel mixture into remaining batter. Pour caramel batter over plain batter in pan and swirl mixtures with a rubber spatula.
- Bake at 350°F. for about 50 minutes, or until edges are firm but middle still wiggles. Remove from oven and cool. Chill. Decorate with caramel panes just before serving.
Caramel Panes: (Optional)
- Combine sugar and water in a saucepan. Cover and bring to a boil. Boil until mixture is light brown and a small amount dropped in cold water forms a brittle ball. Remove from heat and immediately pour into a 9-inch, well-buttered round cake pan or plate.
- When the caramel starts to harden, cut each circle into six wedges with a pizza wheel or a sharp knife. As caramel continues to harden, recut the wedges several times.
- Slide the tip of a sharp knife under a wedge and remove from plate. Place on a buttered cookie sheet to continue cooling. Continue with remaining panes. Some may break. Save six of the most attractive panes for the decoration.
- Just before serving, place three panes in a spoke pattern on top of cheesecake. In each space between panes, wedge a pane vertically into cake.
Enjoy...
Ingredients:
For the Crust:
3 tablespoons butter, melted
3 tablespoons sugar
graham cracker crumbs (15 full crackers)
For the Filling:
1 cup Key Lime juice (20 - 40 key limes, depending on size and juiciness)
2 14 oz. cans sweetened condensed milk
2 egg yolks
2 whole eggs
zest of 2 limes
Method:
- Mix all crust ingredients thoroughly. Press into bottom and sides of a 10" pie tin with fingertips. Bake at 350 degrees for 8-10 minutes. Do not let burn. Remove from oven.
- Combine filling ingredients and blend until smooth and creamy. Pour into pie crust.
- Bake at 350 degrees for 35 minutes or until firm.
- Remove and let cool. Refrigerate. Serve with dollop of whipped cream and fresh lime zest.
Enjoy...
Heaven...
Ingredients:
For the whipped cream:
1 cup heavy cream, very cold
1 teaspoon vanilla
1&1/2 tablespoons light corn syrup
For the frozen hot chocolate:
6 pieces of a variety of your favorite chocolates
2 teaspoons store bought hot chocolate mix
1&1/2 tablespoons sugar
1&1/2 cups milk
3 cups ice
whipped cream
chocolate shavings
Method:
The whipped cream:
1. Combine the cream and vanilla and mix well. With an electric mixer start whipping the cream on medium speed. Add the corn syrup slowly while beating. Whip until the cream holds soft peaks.
The frozen hot chocolate:
1. Chop the chocolate into small pieces and place it in the top of a double boiler over simmering water, stirring occasionally until melted. Add the hot chocolate mix and sugar, stirring constantly until thoroughly blended. Remove from heat and slowly add 1/2 cup of the milk and stir until smooth. Cool to room temperature.
2. In a blender, place the remaining cup of milk, the room temperature chocolate mixture, and the ice. Blend on high speed until smooth and the consistency of a frozen daiquiri.
3. Pour into a giant goblet and top with whipped cream and chocolate shavings.
Enjoy with a spoon or a straw — or both!
Taken from Sweet Serendipity: Delightful Desserts and Devilish Dish.
Another delicious trifle.. Try to make this ahead of time; up to one day before serving..
Serves 10-12
Ingredients:
1 package cream cheese, softened
1/3 cup lemon juice
1 can sweetened condensed milk
2 cups whipped cream (topping)
1 package pound cake (I recommend Saralee)
1/4 cup frozen lemonade concentrate
1 jar seedless blackberry jam, melted
6 cups fresh or thawed frozen blackberries
Method:
1. Combine cream cheese and lemon juice in small bowl. Beat with electric mixer until smooth. Stir in milk. Fold in whipped topping. Set aside.
2. Cut pound cake into 1/4-inch-thick slices. Arrange half of cake slices in bottom of large glass bowl or trifle dish.
3. Combine lemonade concentrate and 1/4 cup water in small bowl. Brush half of lemonade mixture over pound cake; let stand 5 minutes. Brush half of jam over pound cake. Spoon half of cream cheese mixture over jam. Arrange half of berries over top.
4. Repeat layers with remaining ingredients. Cover with plastic wrap; refrigerate overnight.
Yummy...
Prep: 15 min.
Bake: 45 min.
Serves 6-8
Ingredients:
6 cups fresh or frozen blackberries
1/2 cup sugar
3 tablespoons cornstarch
1 teaspoon grated lime peel
Sour Cream Pastry:
1&1/3 cups all-purpose flour
3 tablespoons sugar, divided
3/4 teaspoon baking powder
1/2 teaspoon salt
1/4 teaspoon baking soda
7 tablespoons cold butter, divided
1/2 cup sour cream
1/4 cup heavy whipping cream
Method:
- Place the blackberries in a large bowl. Combine the sugar, cornstarch and lime peel; sprinkle over the berries and gently toss to coat.
- Pour the misture into a greased 9-inch square baking dish.
- In a large bowl, combine the flour, 2 tablespoons sugar, baking powder, salt and baking soda; cut in 5 tablespoons butter until crumbly.
- Combine sour cream and heavy cream; gradually add to crumb mixture, tossing with a fork until mixture forms a ball.
- Roll out to fit top of baking dish; place pastry over filling. Trim and seal edges; cut slit in top. Melt remaining butter; brush over pastry. Sprinkle with the remaining sugar.
- Bake, uncovered, at 350 degrees for 30 minutes. Cover and bake 15-20 minutes longer or until filling is bubbly and crust is golden brown.
- Cool for 15 minutes before serving. "if using frozen blackberries, do not thaw before assembling the cobbler.
Enjoy...
Prep: 40 min.
Bake: 25 min.
Serves 16
Ingredients:
1 cup water
1/2 cup butter, cubed
1/4 cup sugar
1/2 teaspoon salt
1 cup all purpose flour
4 eggs
Filling:
2&1/2 cups heavy whipping cream
3 tablespoons sugar
1 teaspoon vanilla extract
3 to 4 medium firm bananas
Glaze:
1/2 cup confectioners' sugar
2 tablespoons baking cocoa
2 tablespoons butter, melted
1 teaspoon vanilla extract
1 to 2 tablespoons boiling water
1/2 cup finely chopped pecans
Method:
- In a large saucepan, bring water, butter, sugar and salt to a boil. Add flour all at once and stir until a smooth ball forms. Remove from heat; let stand for 5 minutes. Add eggs, one at a time, beating well after each addition. continue beating until dough is smooth and shiny.
- Insert a 3/4-inch round tip into a pastry bag; add dough. Pipe 3-inches strips about 3 inches apart on a greased baking sheet. Bake at 400 degrees for 25-30 minutes or until golden brown. Remove to wire wrack.
- Immediately split puffs open; remove tops and set aside. Discard soft dough from inside. Cool puffs.
- In a large mixing bowl, beat cream until it beigns to thicken. Add sugar and vanilla; beat until stiff peaks form. In another bowl, mash the bananas; gently fold in whipped cream. Spoon into eclairs; replace tops.
- In a small bowl, combine the confectioners' sugar, cocoa, butter and vanilla. Add enough water to make a thin glaze. Spread over eclairs. Sprinkle with pecans. Serve immediately. Items used in this recipe:
This is an easy dessert recipe that requires a minimal amount of time and effort.
Prep Time: 10 min Total Time: 10 min Makes: 4 servings Ingredients:
2 cups cold fat free milk
1 pkg. JELLO Chocolate Flavor Pudding & Pie Filling
2 medium bananas, sliced
3/4 cup thawed COOL WHIP LITE Whipped Topping, divided (can be found at sultan center)
Method:
POUR milk into medium bowl. Add pudding mix. Beat with wire whisk 2 minutes or until well blended.
SPOON half of the pudding evenly into 4 dessert glasses. Cover with layers of banana slices, 1/2 cup of the whipped topping and remaining pudding. Top with remaining whipped topping.
REFRIGERATE until ready to serve. Enjoy....
